کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5011148 | 1462450 | 2016 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Friction measurements with yoghurt in a simulated tongue-palate contact
ترجمه فارسی عنوان
اندازه گیری اصطکاک با ماست در یک تماس شبیه سازی شده با زبان عرق
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کلمات کلیدی
اصطکاک، امولسیون روغن / آب روانکاری مرزی، پردازش خوراکی،
موضوعات مرتبط
مهندسی و علوم پایه
سایر رشته های مهندسی
مهندسی پزشکی
چکیده انگلیسی
The perception of many food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. Friction in the tongue-palate is determined by the changing film properties (composition, component distribution, thickness) in the conjunction. We suggest this evolution is essentially determined by tongue-palate film loss rather than shear flow entrainment which predominates in conventional bearing lubrication. The paper reports friction measurements in a simulated tongue-palate contact for a range of high and low fat dairy foods. A reciprocating, sliding contact with restricted stroke length (< contact width) was used; under these conditions there is negligible shear-entrainment of fluid from outside the contact area. The tongue-palate contact was simulated by a PDMS ball and glass surface. The effect of hydrophobic and hydrophilic surfaces on friction was investigated for different fat contents (0, 4.2, 9.5% wt fat). Friction was measured over 60 s of rubbing. Significant differences were observed in the friction change with time for different fat contents (μ 9.5 < μ 4.2 < μ 0 wt%) and for different surface energy conditions (μ hydrophilic < μ hydrophobic). Post-test visualisation of the rubbed films showed that low friction coefficient was associated with the formation of a thin oil film on deposited particulate solids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Biotribology - Volume 8, December 2016, Pages 1-11
Journal: Biotribology - Volume 8, December 2016, Pages 1-11
نویسندگان
S. Tsui, J. Tandy, C. Myant, M. Masen, P.M. Cann,